1 teaspoon salt 1 tablespoon of sugar 2 tablespoons of lukewarm water at 110 degrees f remember you ll be adding a cup of water from the sourdough starter 2 tablespoons olive oil 2 ½ cups bread flour 1 teaspoon bread machine yeast or active dry yeast add all of the sourdough starter from your canning jar
Gather the ingredients needed to make the sourdough such as flour water and yeast activate the sourdough starter by combining the ingredients in a bowl cover and let sit until bubbly add the activated starter to the bread machine along with the remaining ingredients select the pizza dough setting on the machine
Cover vessel with tea towel or cloth bowl cover and let stand 30 minutes stretch and fold after 30 minutes have passed reach into the vessel and pull the dough up and into the center turn the vessel quarter turns and continue this pulling 8 to 10 times see video for guidance
Prepare to bake preheat your oven to the highest temperature possible ideally around 500 f 260 c if you have a pizza stone or steel place it in the oven to preheat as well shape the pizza after the dough has doubled in size go ahead and divide the dough into 2 3 equal pieces on a lightly floured surface gently stretch each dough
Combine sourdough starter water olive oil and honey in a medium sized mixing bowl and stir until well combined ½ cup 115 g active sourdough starter 1 cup 236 ml warm water 1 tablespoon 14 g olive oil 2 teaspoons 11 g honey add flour and salt and stir until you have a shaggy dough that clings together
Coat the dough lightly all over with flour as well with your hands gently flatten and stretch the dough into a thin circle about 10 inches 25cm form a thicker border around the edge for a lovely bubbly pizza crust add pizza sauce cheese and desired toppings bake at 550 f 288 c for only 8 10 minutes
Step 1 mix the pizza crust ingredients in a large mixing bowl until they come together and form a shaggy mass cover the bowl and let it ferment on the counter at room temperature overnight step 2 the next morning perform one set of stretches and folds cover the bowl and place in the fridge until ready to bake
In your large mixing bowl or bowl of your stand mixer combine the lesser amount of water the flour salt yeast and pizza dough flavor with the sourdough starter mix to combine adding the remaining water 1 tablespoon at a time if the dough looks dry knead for about 7 minutes using a stand mixer with its dough hook until the dough cleans
Here 39 s the recipe 1 cup sourdough starter unfed straight from the fridge 1 2 cup 2 tablespoons to 3 4 cup 141 to 170g hot tap water 2 1 2 cups 300g king arthur unbleached all purpose flour 1 teaspoon salt 1 2 teaspoon instant yeast 4 teaspoons pizza dough flavor optional but delicious
1 tsp salt 1 tsp yeast 4 tsp italian seasoning optional instructions to start with you need put the flour salt yeast and the italian seasoning into a mixing bowl and mix it up then stir your sourdough starter and measure out 1 cup into the bowl and add the 1 2 cup warm water mix well until combined
Place the dough on a baking sheet that has been lined with a piece of parchment paper i use a round one preheat the oven to 500f top the crust with your favorite pizza toppings and bake for 10 14 minutes or until the crust is golden allow the finished pizza to cool for 5 10min before cutting
Prepare the dough in a large mixing bowl add 600g bread flour and make a well in the center set aside in a separate bowl add 375g room temperature water and 90g active sourdough starter stir them to combine then mix in 12g extra virgin olive oil
How to make whole wheat sourdough crust step 1 mix together in a small bowl yeast honey and salt in warm water 81 to 100 degrees f let it sit for 10 to 15 minutes until it starts to foam step 2 measure the flour and pour it into the bread machine along with the sourdough starter and the yeast water mixture
Instructions combine the starter water and 2 cups of the flour mix on low speed with the paddle until the flour is incorporated cover the bowl and set aside for 30 60 minutes 8 oz active sourdough starter 8 oz warm water 15 oz bread flour if using a stand mixer change to the dough hook
Instructions the morning of pizza night add the ingredients to a stand mixer bowl with a dough hook mix the dough on medium speed until the dough passes the windowpane test which might take up to 10 minutes place in an oiled bowl and cover with a lid or plastic wrap rest at room temperature for about 8 hours
Cover the dough back up and allow to rest for 30 to 45 minutes you re going to repeat this stretch and fold rest sequence 4 5 more times for a total of 5 6 stretch and fold sequences this should take about 2 to 2 5 hours or so the dough will start out sticky and eventually become more elastic
Place the bucket with all the ingredients except the salt as per the recipe into the machine knead for 5 minutes the easiest way is to choose the basic bread cycle and hit start then cancel the machine after 5 minutes let the dough rest in the machine for 20 minutes
In the bowl of a stand mixer add the starter water olive oil instant yeast salt bread flour and whole wheat flour attach the dough hook and mix at speed 4 for 12 13 minutes mix until the dough reaches 78 80 degrees fahrenheit 25 5 celsius and passes the windowpane test see blog post
Honey 0 21 bread flour 1 09 salt 0 03 shopping at a mid range grocery store at non sale prices one can expect to pay about 1 81 for the dough to make 3 pizzas this works out to 60 cents pizza commercial pizza dough ranges from 1 49 to 3 79 making homemade the surefire winner
Add salt to top of dough and let the dough rest covered for 30 minutes attach dough hook to stand mixer and secure bowl mix on medium low speed 3 of kitchenaid stand mixer for for 8 minutes this is a very wet dough and that 39 s okay remove bowl from mixer and cover with a towel
Repeat steps 4 and 5 allow the dough to rise at room temperature covered for 2 hours cover the dough with plastic wrap or reusable wax coated wrap place in the fridge overnight for 8 to 12 hours the next morning remove the dough from the fridge and let it sit at room temperature for 2 hours
Remove the dough to a lightly floured flat surface and punch it down 4 5 times place the dough on a cookie sheet or pizza pan cover with a clean tea towel and let rest for 20 minutes pre heat oven to 425f 220c if using a pizza stone then place in oven to pre heat
Proof covered for about 45 minutes at 85 degrees f place a baking stone in a cold oven and preheat for at least 15 minutes at 450 to 500 degrees f add your toppings to the rounds of dough and transfer the pizzas to the hot baking stone see note bake for 20 to 25 minutes or until crust is brown
This homemade focaccia offers a delightful combination of chewy texture and robust flavor featuring the wholesome goodness of spelt flour and the tangy brightness of monterey pepper jack cheese
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The one essential tool for any bread baker is a precise digital scale one that reads in 1 gram increments and is accurate to within 2 grams and preferably one that is high capacity meaning it can weigh up to 10 pounds or more not only will that allow you to scale up your doughs to multi loaf amounts but it also leaves extra capacity to cover the extra weight of the containers you mix
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